SLOW COOKER BLACK BEAN SOUP #dinnerrecipe #food

This veggie lover moderate cooker dark bean soup is very simple to make when you enroll the assistance of your stewing pot! Vegetarian + Gluten-Free

I took my week after week reserve of slow cooker dark beans and, rather than squirreling them away in the cooler, made them into the most glorious dark bean soup of my life.

T-Rex gourmet specialists, don't hesitate to utilize chicken stock if necessary and you can generally top this delectable soup with a spot of harsh cream and your preferred cheddar. It's delightful all over!

This vegan moderate cooker dark bean soup is too easy to make when you enroll the assistance of your simmering pot! Everybody is certain to cherish with this excessively sound soup!

Save money by skipping the canned beans! Whip them up from scratch by cooking dry beans in the slow cooker the day before. Simply rinse and sort beans, add them to your crock pot, fill with enough water to cover two inches above the beans, and cook on high for about 3.5 hours (click here for more details) -- it costs less, spares you the sodium and BPA, and tastes great! I like to soak mine overnight before cooking them - feel free to follow suit!

To make the soup, add everything but the toppings to your slow cooker and cover. Cook on high heat for 4 hours and steal a spoonful. To taste, add any extra salt, spices, or cilantro that floats your boat. If you prefer a brothier soup, add a little extra veggie broth and spices at any point in the cooking process. Once your ready to dig in, top with crushed tortilla chips, a sprinkle of cilantro, and some freshly grated or crumbled cheese. You can even add a fresh dollop of sour cream or Greek yogurt. Yum!

Store extra soup in an airtight container in the fridge or freezer! It tastes great the first day and even better the next!